Char Siu Udon Noodle Worms and Sweet Chilli Veggie Gyozas

Roughly chop the coriander (stalks and all).

Halve any thick broccoli stems lengthways. Thinly slice the mushrooms.

Crush the peanuts in the unopened sachet using a rolling pin.

Pop the Tenderstem® broccoli onto a baking tray.

Drizzle over oil and half the soy sauce, season with pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

When the gyozas have 10 mins of roasting time remaining, drizzle over half the sweet chilli sauce and toss to coat. Return to the oven for the remaining cook time, 10 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the mushrooms to the pan and season with salt and pepper. Cook, stirring, until golden, 6-8 mins.

Add the coleslaw mix and stir-fry for a further 2 mins.

Stir the char siu paste, water for the sauce (see pantry for amount), udon noodles and remaining soy into the pan.

Toss to coat, using a fork to gently separate the noodles. Simmer until piping hot, 2-3 mins.

Stir half the coriander into the noodles. Add a splash of water if you feel it needs it.

In a small bowl, mix together the remaining coriander and crushed peanuts.

When the broccoli has finished roasting, sprinkle over the sesame seeds and toss to coat.